A seasoned outdoor chef attempts to prepare for all external variables. But it’s an impossible feat. The prep tray overflows with spatulas, BBQ forks, tongs, brushes, thermometers, spices, plates, and of course, beer. A chef’s space is an overcrowded one, to say the least, but every tool is essential to the mission. They were dark times; summer afternoons littered with burnt meats and overly charred vegetables.